Author
Topic: Pork Marinade (Read 5040 times)

kiero

Hi. I bought 3 lovely pork roasts at Costco. I froze them individually with the thought that I could defrost them and marinade them and then roast them and get 3 or so days worth of food for me and DH.

Of course now I am stumped as to what do marinade them in... With chicken I do some olive oil and lemon juice and random herbs... But that doens't see to be quite enough for pork.

I'm not a fan of subtle flavours - I like them to hit me in the face...

I am open to all ideas - especailly exotic and flavourful ones. Strange ingrediants are also encouraged.

Saute some sliced onions in butter or olive oil. Sear the pot roast, add a couple of chopped peeled apples (~1 inch chunks), about 1 T cider vinegar, a bay leaf, a very little bit of cinnamon and an even smaller bit of cloves and a little bit of water. Cook slowly until the roast is almost done, either on the stove or in the oven, remove the roast and finish in the oven with a glaze composed of brown sugar, dry mustard, a bit of garlic powder, some cider vinegar to moisten it, salt and pepper. Slice and serve with the apple and onion sauce on the side, and garlic-mustard mashed potatoes and a salad with an herb vinagrette.

I did it with a pork loin roast, which is fairly thin, for a larger roast you might want to cut it in two, so it cooks in an appropriate amount of time for the apples and onions.

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minnaloushe

EVOO (not much)Lemon juice AND chopped lemon peel (yellow part only, the pith is too bitter and will spoil the taste), use maybe two lemons, maybe threetons of fresh rosemary (you said you wanted to get hit in the face, right?)as much garlic as you like, minced.

Get the mixture into a thick paste and rub all over. Wrap in plactic and marinade for a couple of hours or overnight and roast as usual. No matter how good it smells, try not to eat it before it's done.

edenparadox

a good amount of extra virgin olive oila good splash of vinegar - any kind you like, apple cider is a good choicea handful of crushed garlica sprinkle of rosemarya dash of parsleykosher saltfreshly ground pepper

Mix with pork and let sit for a few hours. Stir it every so often and add more vinegar and oil if it gets too dry.

I like pan searing them and then finishing them at a low heat. Sorry for the imprecise amounts but I don't really follow a recipe.